zoom Preserved Seville oranges
  • Save to your scrapbook
  • Save to your scrapbook

    Preserved Seville oranges

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Preserved Seville oranges

    • Preparation time: 15 minutes, plus at least 8 weeks' curing
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus at least 8 weeks' curing

    Makes: 1.2kg jar or 2 x 600g jars

    Ingredients

    6 small Seville oranges
    at least 700g coarse sea salt
    1 lemon, juice only
    1 tbsp whole black peppercorns
    1 cinnamon stick, halved

    Method

    1. Put the oranges in a bowl of hand-hot water and scrub gently to remove any wax from the surface. Slice each into 8 wedges. Sterilise a large glass jar and lid (or 2 smaller jars and lids) on a hot cycle in a dishwasher or wash in hot soapy water then dry out in a low oven. Pour a layer of salt into the jar and pack in layers of orange wedges, surrounded with more salt, the lemon juice, peppercorns and the cinnamon until the oranges are completely covered. Push down firmly to compress the ingredients. Once everything is tightly packed into the jar, seal and place in a cool, dark and dry cupboard for 8-12 weeks, turning the jar over every few days.

    2. Once opened, use in exactly the same way as preserved lemons, rinsing then removing the pith and flesh with a knife and slicing the zest into strips. Add to tagines, dressings and roasts. Once the jar is opened, cover the remaining preserved oranges with a little lemon juice and keep in the fridge for up to 1 month. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary